Deep-fried noodles with mixed seafood

Name: Deep-fried noodles with mixed seafood
Cuisine: China
Ingredients: 250 g/9 oz skinned, firm fish fillet, such as cod or bass; 250 g/9 oz skinned, firm fish fillet, such as cod or bass; 150 g/5 oz shelled raw tiger prawns, deveined; 250 g/9 oz skinned, firm fish fillet, such as cod or bass; 500 g /1 lb 2 oz egg noodle pancake (see page 147); 20 g/¾ oz Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then cut into strips; 6 spring onions, trimmed and sliced diagonally into 2.5 cm/1 inch lengths; 150 g/5 oz shelled raw tiger prawns, deveined; 20 g/¾ oz Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then cut into strips; 150 g/5 oz bamboo shoots, thinly sliced; vegetable oil, for frying; 4 thin slices peeled fresh root ginger, cut into very thin strips; 250 g/9 oz bok choi, chopped into 2.5 cm/1 inch pieces; sea salt and white pepper; 450 ml/15 fl oz fish stock; 3 tablespoons vegetable oil; sea salt and white pepper; 1 teaspoon caster sugar; a pinch of sea salt; 2 tablespoons light soy sauce; 2 teaspoons cornflour

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

500 g /1 lb 2 oz egg noodle pancake (see page 147)

Asia
Europe
China
Italy
Fish course
Pescatarian
Mediterranean
Pasta

Method

Make the noodle pancake and put to one side.
Mix the ingredients for the marinade in a bowl. Score diagonal diamond slits on both surfaces of the fish fillet and cut into 2 x 3.5 cm/¾x1½ inch pieces. Add the fish and prawns to the marinade and stir to coat, then leave in the fridge for 30 minutes.
Heat a wok, add a little oil and very lightly fry the